This is the healthy chocolate cake recipe to end all others! We're talking an ultra moist, brownie-like crumb that tastes every bit as decadent as the classic (but with wholesome ingredients and way less sugar!). It comes together in 1 bowl with almond and oat flour, extra virgin olive oil, maple syrup and coffee for the richest chocolate flavor. Bonus: it's naturally gluten-free and dairy-free!
Meet the healthy chocolate cake of my dreams! Fudgy, mega moist, deeply chocolatey, and wildly easy to whip up.
As the self proclaimed queen of healthier cake recipes that taste shockingly indulgent, believe me when I say the fudginess of today's cake is giving major brownie vibes.
My 5-star chocolate zucchini cake is legendary, but I wanted a version for the moments when you're craving straight-up chocolate cake but don't have a zucchini laying around. Enter this beauty!
Tidbits from testing
I developed this recipe because the internet is full of wholesome chocolate cakes that promise the world but often end up dry, dense, or boring. It ends today!
I know most chocolate cakes don't call for chocolate chips but I feel so strongly about the pop of sweetness and crunchy they add. Much needed dimension.
Extra virgin olive oil is another ingredient you may not be used to seeing in chocolate cake but the fruity flavor really helps make the chocolate flavor shine versus a neutral (ahem, boring) oil. Plus, antioxidants galore!
This ingredient is actually non-negotiable
We all know coffee amplifies the chocolate flavor. But it also blooms the cocoa powder, unlocking a deeper, richer chocolatey flavor. Precisely why we're whisking the two together before anything else goes in the bowl.
Strong brewed coffee beat hot water and espresso powder every time in testing. The flavor was noticeably rounder and more chocolate forward. And no, this cake doesn't taste at all like coffee!
Let's bake!
This bad boy took a whole lotta testing to nail the texture but let me tell you, but that's precisely what makes this cake stand out.
Shockingly best chilled!
Just like the best healthy brownies ever, I actually prefer this cake straight from the fridge. They get even fudgier, the chocolate flavor intensifies, and the chocolate chips firm up into tiny pockets of chocolate goodness.
You can store it for up to four days in the fridge, and yes, it freezes great as well.
Honestly I die for this cake paired with juicy raspberries and vanilla ice cream, but you could totally frost it if that's your jam!
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Fudgy Healthy Chocolate Cake with Almond Flour
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 16 pieces 1x
- Category: cakes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
This is the healthy chocolate cake recipe to end all others! We're talking an ultra moist, brownie-like crumb that tastes every bit as decadent as the classic (but with wholesome ingredients and way less sugar!). It comes together in 1 bowl with almond and oat flour, extra virgin olive oil, maple syrup and coffee for the richest chocolate flavor. Bonus: it's naturally gluten-free and dairy-free.
Note this is not an overly sweet cake! Slather in a layer of my healthy chocolate cream cheese frosting if you prefer frosted cake 🙂
Ingredients
- ⅓ cup cacao powder (or unsweetened cocoa powder)
- ½ cup hot coffee*
- ½ cup pure maple syrup
- ¼ cup coconut sugar (or regular granulated sugar)
- ¼ cup cup extra virgin olive oil
- 1 ½ tsp vanilla extract
- 3 large eggs
- 2 cups almond flour
- ⅓ cup oat flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ cup chocolate chips, plus 1-2 tbsp for sprinkling on top (do not skip, key for sweetness and texture!)
Instructions
- Line an 8x8 inch baking dish with parchment paper.
- Place cacao powder and coffee in a large mixing bowl. Whisk until smooth.
- Whisk in maple syrup, coconut sugar, olive oil, and vanilla. Add eggs and whisk again until smooth.
- Add almond flour, oat flour, baking soda, and salt. Whisk until combined. Stir in chocolate chips. Pour batter into prepared pan. Sprinkle with chocolate chips. Let the batter rest while the oven preheats to 400F. This gives the flour time to soak up the liquid and thicken the batter a bit for epic texture.
- Bake for about 28 minutes. Don't over-bake! It should be puffy around the edges and set in the middle so it stays fudgy.
- Let cake cool before slicing into 16 pieces (I like to refrigerate after it's cooled on the counter for a bit). Once chilled, serve with flaky salt and ideally, fresh raspberries + a scoop of vanilla ice cream. YUM. Store in the fridge for up to 5 days!
Notes
*Use strong brewed coffee. I usually microwave my leftover morning coffee from the pot until hot! The cake doesn't taste like coffee.
Adapted from my mind-blowing healthy chocolate zucchini cake.
Jess says
Hello! Have you ever made this in a round cake pan? And if so, any adjustments in terms of baking time? Thanks!
Alexis Joseph, MS, RD says
Hi, I haven't! But I'd guess a 9-inch round cake pan should work great here with same baking time since it's the same volume. If the pan is 8 inches though, the cake will be thicker/deeper, so it would need need a few extra minutes in the oven.
Eileen Josrph says
This recipe tasted absolutely divine!
I had a piece with rasberries on top
And another topped with a dollop
Of whipped cream. A perfect cake to serve at any summer outdoor celebration . It is truly so moist , fudgy and truly delish🍓
Alexis Joseph, MS, RD says
Thank you mom!! So fun that you got to try this recipe with me <3